Recipe of July

Emma’s Banana Bread

Ingredients

Sift flour, salt and cinnamon into a mixing bowl and stir in sugar. Add egg, sunflower oil and vanilla essence to the mixture and stir gently (do not beat).
Mash the bananas and fold into mixture along with the chopped nuts using a fork.
Spoon the mixture into a lined loaf baking tin and place in oven at 180oC for 50 – 60 minutes.
Remove from the oven and leave to cool in the tin for 10 minutes. Then gently remove from the tin onto a wire rack and leave to cool before cutting.

Emma says

“If the banana bread is not eaten on the day of cooking, it makes a great breakfast or snack toasted with melted butter”

A frequently sought after function in newly designed Kube kitchens today are cook zones in an Island. Not every home can take an island with counter space allocated to a 6 ring hob, but if you are blessed with the space, this layout is very effective. Consider an Island that faces out onto your open plan dining and living space. You, as an enthusiastic cook or professional chef, can face your family or guests while preparing a meal.

1 Preheat the oven to 160°C Conventional Heat.2 For the filling, cut the apples into thin slices then place in a 1.5 litre (3 pint) pie dish along with the blackberries, caster sugar and mixed spice. Mix gently, then cook on shelf 2 for 30-40 minutes, until the apple is tender.3 Meanwhile, to make the cobbler topping, sift the flour and salt into a large bowl, then rub in the butter and caster sugar. Mix the egg and milk together and add to the dry ingredients to form a dough. Bring the dough together with your hands, then roll out on a floured surface to a thickness of 1cm (1⁄2in). Dip the cutter in flour and use to cut 10-12 circles, re-rolling the dough if necessary.4 Turn up the oven to 190°C. Arrange the dough circles on top of the fruit and glaze with a little extra milk. Sprinkle with the demerara sugar and cook on shelf 2 for 25-30 minutes, until the cobbler topping is well-risen, with a golden crust.

Cook’s tip

in traditional recipes, the fruit for this deliciously oldfashioned pudding is cooked first on the hob with a little water. But by roasting it using dry Conventional Heat, without adding water, the fruit keeps its shape and you get fabulously intense flavours.

Emma will be baking in our Balbriggan store Saturday 16th July from 11.30am to 3pm. Drop in to pick up a few tips or just to have a taste of her scrumptious cakes and breads. Looking forward to seeing you there.

Stephen can spend his voucher in our fabulous new Calligaris showroom in Beacon South Quarter.

We need staff in our Cork showroom at Turner’s Cross. Do you have a design background and a strong track record in a retail environment. Have you worked in the kitchen or furniture industry. If so we really want to hear from you. Please send your CV to infoM1(at)kubeinteriors.com – or tell your friends.